Great strawberry margaritas start with real strawberries—and lots of them. Here’s what we discovered.
Test Kitchen Discoveries
* For a smooth consistency, equal amounts of ice and frozen berries work best.
* For more strawberry flavor, we tried adding bottled mixes and juices, but they were too watery. Cooking down additional frozen berries into an intensely flavored syrup was the best way to add rich strawberry flavor to the frozen base.
* Instead of fresh lime juice (which steamrolled the strawberry flavor), just 3 tablespoons of sweet and sour limeade enhanced the strawberry flavor perfectly and kept the smooth, frosty texture intact.
Frozen Strawberry Margaritas
Makes about 4 cups, serving 4 to 6
If you don’t have kosher salt, substitute 1/2 teaspoon table salt in step 1 and 2 tablespoons table salt in step 2. You will need roughly 16 ounces of frozen strawberries for this recipe.
4 cups frozen strawberries (see note)
3/4 cup sugar
1/4 cup kosher salt
3 tablespoons frozen limeade concentrate
2 cups ice
2/3 cup tequila (silver)
2/3 cup Triple Sec
1. Heat 2 cups strawberries, 1/4 cup sugar, and 3/4 teaspoon salt in medium saucepan over medium heat until berries begin to release their juices, about 5 minutes. Mash with potato masher until fruit breaks down, then simmer until mixture is syrupy and reduced to 3/4 cup, about 5 minutes. Stir in limeade concentrate and transfer to large bowl. Cover with plastic wrap and refrigerate until well chilled, about 1 hour. (Mixture can be made 1 day in advance.)
2. Combine remaining sugar and salt in pie plate. Remove strawberry mixture from refrigerator and dip rims of serving glasses in liquid. Press rims of glasses into salt mixture and set aside. Transfer chilled strawberry mixture to blender. Add remaining frozen strawberries, ice, tequila, and triple sec and blend until smooth. Pour into salted glasses.
Submitted by dan
on 19th Jan 2009 19:18